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In My Kitchen : A Collection of New and Favorite Vegetarian Recipes [A Cookbook]
Overview
Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category
From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.Deborah Madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.
In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah's recipes have a modular quality that makes them particularly easy to use.
Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking. Filled with Deborah's writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.
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Details
- ISBN-13: 9780399578885
- ISBN-10: 0399578889
- Publisher: Ten Speed Press
- Publish Date: March 2017
- Dimensions: 9.9 x 7.4 x 1.3 inches
- Shipping Weight: 2.7 pounds
- Page Count: 296
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TOP PICK IN COOKBOOKS
Deborah Madison, “Queen of Greens” and venerated matriarch of vegetarian cuisine, has done it again. In My Kitchen: A Collection of New and Favorite Vegetarian Recipes, the latest addition to her exceptional list of cookbooks, is as inspiring, fresh, chatty and wise as all of its predecessors. Arranged from A to Z—or Artichoke and Scallion Sauté Over Garlic-rubbed Toast to Zucchini Pancakes with Feta and Dill—the over 100 recipes gathered here are dishes that have settled into Madison’s repertoire. Some are new or made with new ingredients, some are familiar and worthy of tweaking for today’s lightened-up approach to cooking and eating. Dishes that are vegan or gluten-free are marked, and if you’d like to pair her glorious Eggplant Gratin with a Golden Dome of Saffron-Ricotta Custard with a roasted chicken, you have the chef’s OK. No strict rules here—these wonderful, imaginative plant-based dishes can be center stage or play a supporting role as the vegetable side.
This article was originally published in the April 2017 issue of BookPage. Download the entire issue for the Kindle or Nook.
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Elisabeth Prueitt and her husband, Chad Robertson, opened Tartine Bakery in San Francisco 15 years ago to wild acclaim. Now Prueitt, a James Beard Award winner, treats us to Tartine All Day, which is filled with over 200 recipes that share the discoveries she’s made about combining new ingredients with old techniques and the lessons she learned as a professional chef turned home cook. Unlike many cookbook authors, Prueitt openly admits that cooking is work, but she wants that effort to be part of the pleasure. That pleasure can certainly be found in this consummate breakfast-through-dinner guide and kitchen companion for both newbies and old hands. Her go-to, all-purpose Cream Cheese Dough is made with a combo of three gluten-free flours, the Many Bean Salad sings with the additions of preserved lemons and salsa verde, the salt cod of a classic Brandade is replaced with fresh cod, and the desserts, Prueitt’s original calling, are divine. I’d gladly have Tartine all day, every day.
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This article was originally published in the April 2017 issue of BookPage. Download the entire issue for the Kindle or Nook.